Hairy Dieter: chilli lemon tuna spaghetti

When the Hairy Bikers brought out their ‘dieters’ cookbook following the TV show I wasn’t sure it was really for me. I enjoy their shows and use their pie book all the time.  In fact, my first ever blog post was their Steak and Mushroom Pie. What I wasn’t sure about was a diet version of the Hairy Bikers!

Anyway, cut to a couple of months later and more than a couple of my close friends have told me how good it is. So, now I have a copy and I have to admit its really good. In fact, one of my weeknight staples is their Spanish Chicken Traybake and now I’ll be making this often too.

Chilli, lemon & tuna spaghetti recipe step by step: 

1. Gather your ingredients – the recipe calls for tenderstem broccoli but works just as well with the usual stuff! Just make sure that you cut it up nice and thin so that the stems cook through.
2. Cleverly, you cook your spaghetti before adding the broccoli for the last few mins. Saving on washing up and energy!
3. After pan-frying your tuna steaks (I did mine on the griddle pan), remove from the heat and toss your drained spaghetti, broccoli and cherry toms. They mix with the seasoning and tuna juices in the pan adding to the flavour.  Lemon juice and parsley add the finishing touch! I use those frozen tuna steaks from Aldi. They aren’t as good as the fresh version but are perfect for the end of the month meals when you’re on a budget.

Finally, serve the tuna steak on top of the spaghetti and serve hot!  This Chilli, lemon & tuna spaghetti is really filling and so fresh tasting. Plus, it’s pretty quick so it’s great for a weeknight supper. Plus, being from the hairy dieters book, it’s only 472 calories per serving!!

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